31 Jan Strawberry Oat Date Smoothie, Couscous Salad with Red Peppers & Avocado Dressing, Sesame Soy Honey Chicken
I hope everyone had a great weekend.
I’m so glad my website is back up! I finally switched my website from Squarespace to WordPress and let me tell you…….ugggghhh.
Oh my goodness. This was a learning experience. Boy oh boy, I don’t ever plan to switch my website platform ever again. It took me over a week to do what I naively thought would take a couple of days. But I’m soooo happy with the new look of the site. I think it is much easier for my readers to look through my posts. What do you think?
I made a TON of this Couscous Salad with Red Peppers and Avocado Dressing this past week. The recipe is so easy to make and keep refrigerated for a few days. It was very convenient for me since I spent all day every day working on my website and didn’t feel like making a different lunch everyday. Crisp bell peppers, fresh spinach, and a creamy avocado dressing with lemon, cumin, and cilantro. Yum!!
This Sesame Soy Honey Chicken is slooooow cooked and tender. In the recipe I cook it at 300F for about an hour and 45 minutes. If you don’t want to wait that long you can cook it at 350F for about 45 minutes to an hour, until fully cooked.
One KEY step to making this chicken super tasty is using your knife to poke holes in chicken before marinating. This allows the marinade to penetrate deeper into the chicken. I started doing this after watching an episode of Good Eats. Alton Brown marinated chicken over night and the next day he cut the chicken and showed us that the marinade BARELY penetrated the chicken. This means the flavor would not get to the bone, although a lot of people think marinades get flavor to the bone of the chicken.
I really hope you take the time to slow cook the chicken at 300F and don’t forget to poke holes in the chicken! It will be juicy, tender, savory with a hint of sweetness from the honey….just perfect!
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WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THESE MEALS!!
- 2 cups frozen strawberries
- ½ cup rolled oats, not the instant kind
- 4 dates, pitted
- 1 cup coconut milk
- 1 cup water
- Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.
- 3 cups cooked couscous
- 1 ½ red bell peppers
- 1 cup fresh spinach
- 1 ripe avocado, pitted
- juice of 2 lemons
- 2 tablespoons cilantro
- 2 garlic cloves
- 1 tablespoon lemon pepper
- ½ teaspoon smoked paprika
- salt taste
- 2 tablespoons water, filtered if possible
- Place the couscous, bell peppers, and spinach in a large bowl and set aside.
- In the blender, mix the avocado, lemon juice, cilantro, garlic, lemon pepper, smoked paprika, salt, and water until smooth.
- Pour this avocado dressing over the couscous mixture in the bowl. Adjust seasoning with salt if needed.
- 5 chicken legs
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons sesame oil
- 1 tablespoon ginger, grated or minced
- 1 tablespoon + ½ teaspoon garlic powder
- salt and pepper to taste
- ½ teaspoon ginger powder
- ¼ teaspoon ground allspice
- white sesame seeds (optional)
- Using a very sharp knife, poke several holes all over the chicken pieces. I like to do this to help the marinade get deeper into the chicken. Place the chicken legs in a large storage bag and set aside.
- In a bowl, mix the soy sauce, honey, vinegar, sesame oil, grated ginger, 1 tablespoon garlic powder, salt, and pepper. Reserve about ¼ cup of this marinade and pour the rest in the bag with the chicken. Close the bag and mix the chicken around so that it is completely covered in the marinade. Refrigerate for at least 30 minutes, or overnight.
- Preheat the oven to 300 F. Mix ½ teaspoon garlic powder, ginger powder, allspice, salt, and pepper in a small bowl. Using tongs, remove the chicken from the bag and place them on a baking sheet. Discard the bag and the marinade inside the bag. Sprinkle the chicken with the seasoning mix you just made. Drizzle it with a little bit of sesame oil.
- Bake the chicken for 1 ½ hours – 2 hours, or until fully cooked. My chicken took 1 hour and 45 minutes.
- If you'd like, you can drizzle the chicken with a little of the extra marinade that was reserved. Sprinkle with sesame seeds, if using.
- Suggested Sides: Steamed Broccoli, Rice